Method and apparatus for ascertaining the characteristics of food products



Aug. 26, 1969 M. H. KATZ ET AL 3,463,014

METHOD AND APPARATUS FOR ASCERTAINING THE CHARACTERISTICS OF FOOD PRODUCTS Filed Dec. '7, 1966 [llI- A? I 12 H 11 i (6 e i l 2 WWW 4r 3 INVENIORS Mo/aals H, Knrz By MAL/HM ffhs/vzv ATTOP/l/[P 3,463,014 METHOD AND APPARATUS FOR ASCERTAINING THE CHARACTERISTICS OF FOOD PRODUCTS Morris H. Katz, St. Louis Park, and William F. Henry,

Minneapolis, Minn., assignors to The Pillsbury Company, Minneapolis, Minn., a corporation of Delaware Filed Dec. 7, 1966, Ser. No. 599,921 Int. Cl. G01n 33/02 US. Cl. 73-432 12 Claims ABSTRACT OF THE DISCLOSURE V The short gel characteristics of ductile compositions (e.g., smooth, creamy consistency thereof) can be objectively ascertained by contacting the surface of a ductile composition with a smooth surfaced member and adhesively withdrawing the ductile composition in the form of a filamentous mass until it ruptures. The length of the resulting filament to its point of rupture is an objective measurement of the ductile mass short gel character.

This invention relates to a method of objectively ascertaining the characteristics of ductile compositions and apparatus therefor. More particularly, the present invention relates to a method of ascertaining the short gel characteristics of ductile compositions and apparatus for ascertaining the same.

Heretofore, it has been the practice of the art to measure the short gel characteristics of edible ductile food compositions by subjective means. Such subjective means are generally conducted by subjecting the product to be tested to a series of taste panel tests. Although such panel tests are useful in determining the short gel character of the desired product, such a mode of testing fails to provide adequate and definitive perimeters as to desired properties of the resultant product. The results of such testing are often confused by other ingredients within the tested food product. Due to the rudimentary manner of testing, small but significant difference in respect to the short gel characteristics thereof are often overlooked and not given appropriate evaluation.

It is an object of the present invention to provide an objective method and apparatus for ascertaining the short gel character of ductile compositions.

Another object of the invention is to provide an economical method and apparatus for ascertaining short gel characteristics of ductile compositions.

FIGURE 1 depicts an apparatus suitable for measuring short gel characteristics.

FIGURE 2 is an enlarged, fragmentary elevational view of the apparatus depicted in FIGURE 1 engaged in measuring the short gel characteristics of a ductile food composition.

According to the present invention, there is provided a method for objectively measuring the short gel character istics of ductile compositions, said method comprising:

(a) Providing a ductile mass;

(b) Adhesively withdrawing at least a portion of the mass in the form of a filamentous mass at a constant speed;

(c) Continually withdrawing the mass until the filamentous mass ruptures; and,

(d) Ascertaining the short gel characteristics of the composition by measuring the distance said filamentous mass has traversed until the rupture thereof.

The short gel characteristics of ductile compositions may be ascertained by the apparatus illustrated in FIG- URE 1 which in general comprises a supporting member, a containing means provided on the supporting member, an adhesively engaging means carried by the supporting member for adhesively engaging the surface of said com- States Patent Ofiice 3,463,014 Patented Aug. 26, 1969 position, a separating means adapted to separate the contamlng means and the engaging means and a measuring device adapted to ascertain the degree of separation between the containing and engaging means.

A vertically movable testing platform which is indicated generally at 6, consists of a circular platform 7 carried by vertical rod 8 which is in turn supported by lower platform 9 attached to base member 1. Vertical rod 8 is mounted within sleeve 10 and is adapted to be moved upwardly and downwardly by vertical constant speed, reversible electric motor 11 operating through rack and pinion 12 and 13. Motor 11 is shown connected to a power supply through switch 14.

A measuring device adapted to ascertain the degree of separation between the containing means and adhesive engaging means is depicted in FIGURE 1 as a rigidly affixed scale indicator 15 supported by the circular platform 7 which cooperated with calibrated scale 16 (in bmm.) which is rigidly attached to verticle support mem- In operation, a sample material is placed within any suitable container (i.e., a containing means), such as a petri dish 17. The petri dish 17 is placed upon circular platform 7 in a position preferably substantially coaxial with disc 4. Platform 7 is raised until the lower plane surface of disc 4 is in complete contact (i.e., flush with the d-iscs 7 lower plane surface) with the sample in petri dish 17. Upon the discs contact with the surface of the sample material, disc 7 adhesively engages the contacted material. Upon contact, switch 14 is disengaged and an initial reading is taken from scale 16. Motor 11 is then engaged to lower platform 7 at a constant speed thus providing a means to separate the engaging means from the containing means.

As shown in FIGURE 2, an adhesive attraction exists between the sample contained in petri dish 17 and disc 4, thus a portion thereof is withdrawn from the petri dish in the form of filamentous mass 18. Platform 7 is lowered at constant speed until the filamentous mass 18 is ruptured at which point a second reading is taken from scale 16 (e.g., motor 11 is stopped and a second reading is taken). The dilference in millimeters between the initial and second reading is indicative of the samples short gel character.

For purposes of this application, an apparatus as de scribed above having the following dimensions and characteristics was constructed.

calibrated scale 16-calibrated in millimeters circular platform speedsuitably geared to provide a constant speed of 25.4 mm./ 15 seconds disc 4transparent, plastic, circular disc having a lower Using this apparatus, stringy products in contradistinction to those having a short gel character provide a relatively high reading (e.g., 81 mm.). Short gel readings for products of a fine, smooth, creamy consistency are usually less than 35 mm. and most generally range from about 5 mm. to about 30 mm. Stability of reconstituted and aerated products can be ascertained by subsequent test runs, for example, at 15, 45, and minutes. In such subsequent test runs, products which are relatively stable provide almost identical short gel readings.

Variables which will effect the short gel characteristics of a particular food ingredient include temperature, amount of water and food ingredient, disc size, configuration and withdrawal speed. Thus, it should be apparent that a somewhat different apparatus or a modified test procedure will provide different short gel readings; however, these readings, when conducted under constant testing conditions, provide correlative values to those specifically described herein.

The recitation ductile composition as employed herein inbefore described, short gel readings for the solution containing the thickening agents were obtained by completely filling a petri dish. Tests were conducted under ambient conditions (i.e., 25 C.).

The short gel readings disclosed in Table I were taken refers to compositions which can be adhesively engaged 5 respectively at 15, 45, 140 and 180 minutes after adjustand withdrawn by an adhesively engaging means. These ment of the samples to a peak torque of 130.0.

TABLE I Short gel readings (minutes) Amount Run Ingredient (grams) 45 140 1 80 A Gelatinized tapioca starch, lot 1... 32.7 16.7 18.8 20.2 20.3 Gelatinized tapioca starch, lot 2 30. 17.5 18. 3 17. 8 18. 6 Gclatinized tapioca starch, lot; 3 28. 95 18.6 18. 7 18. 5 18. 4 Cai'boxynicthylcellulose... 7.5 37.9 30.7 39.6 36.7 Guar gum 13.0 21.2 21 20.8 29.7

compositions are generally characterized as having a vis- From the aforementioned short gel readings, it is apcosity higher than water and contain a liquid dispersing parent that carboxymethylcellulose (i.e., Run D) is conagent such as water and a dispersed material. Although siderably more stringy than any of the other food thicken water is the preferred dispensing agent, other agents such ing agents. In Runs A, B and C it may be seen from as ethanol, carbon tetrachloride, methyl ethyl ketone, Table I that the tapioca starch from Runs A, -B and C benzene, toluene and phenol may be employed. Typical 25 provide readings at 15, 45, 140 and 180 minutes which dispersed materials include gelatinized and ungelatinized varied respectively about 21.6%. starches, thickeners such as locust bean gum, gum traga- 3 6 1 1 canth, pectin, carboxymethylcellulose, methyl and ethyl cellulose, guar gum, methyl and ethyl cellulose, sodium 16.7 63% 17.5 caseinate, hydrolyzed soy protein, egg albumin and the like 1.6% (1.6., 100) The ductile compositions may be in aerated or nonaerated form. Such compositions are usually in the form of an aqueous colloidal suspension containing at least 10 Pnor Sublectlve evaluanon 9 aerated products weight percent water and preferably greater than 30 weight ptfepared from tested taploca starches lndlc?ted that percent water. Illustrative ductile food compositions t 6 R A 9, was l Run,B taploca, had adaptable to the present invention are aerated food prodmargmal staljthty and Run C taploca Provided exceptional nets of a fine, smooth, creamy consistency such as cream, Product Stablhty' fillings, custards, unfrozen ice creams and sherbets, pud- Example II dmgs, PP lungs, frostmgs and 40 Utilizing the apparatus disclosed herein, short gel read- P fecltaflon short charactenstlfis referred t ings were ascertained for various gelatinized starch mixes herein isdirected to the inherent properties of a ductile containing the aforementioned Run C tapioca starch The composition. Such inherent properties will differ from one Short gel readings, ingredients and amounts thereof are ductile composition to another and may range over a listed in Tables H and in broad spectrum from a stlcky Stnngy e glues) In Runs 1-7, all of the ingredients were dry blended in to of a F z creamy coflslsiency fl a ribbon blender prior to the reconstitution thereof. The P topplng)- The Short gel readmgs olqtamed gel readings were obtained in the following manner: t d1SCl0Sed pp r y p q an (a) Hot water in the designated amounts was added ective means for ascertaining prec sely wherein a parto the blended dry mix (immediately followed); ticular ductile composition falls within this spectrum. (b) By mixing for 2 minutes with a standard house The following examples are illustrative of the invention: hold mixer operated at 600 Example I dcgl The cold water (in amounts designated) was then The following thickening agents and amounts thereof (d) The resultant product was further blended with as indicated in Table I were added to a solution of 472 a standard household mixer for 1 minute at 600 r.p.m. ml. of water and 220 grams of sugar. The amount of and mixed an additional 2 minutes at 900 r.p.m.; and, thickening agent added to the solution was suflicient to (e) Short gel readings at 25 C., pursuant to Example provide a peak torque of 130.0 at 243 r.p.m. and 25 C. I excepting the ascertainment of peak torque, were respecon a Rotovisko manufactured by Haake of West Gertively taken at 15, 45, 140 and 180 minutes by completely many, distributed by Brinkmann Instruments, Inc., Great filling a petri dish and removing any excess therefrom Neck, NY. Employing the apparatus in the manner here- (i.e., above the petri dish rim) with a straight edge.

TABLE II.IN GREDIENTS (PARTS BY WEIGHT) Short gel characteristics (minutes) Citric Corn Run No. Starch Water GMS l P GMS 1 Sugar acid syrup Salt CMC 15 45 l Glyccryl monostearatc. 9 Propylene glycol inoiiostcaratc. At 75 C.

I liiiqsed mixture of 40 percent by weight GMS and 55 percent by weight TABLE IIL-INGREDIENTS (PARTS BY WEIGHT) Short gel characteristics (minutes) Citric Corn Run N Starch Water GMS P GMS Sugar acid syrup Salt OMC 15 45 140 18 0 3 At 75 C. 5 Fused mixture of 40 percent by weight GMS and 55 percent by weight 4 At 5 C. P GMS.

Both Runs 1 and 7 were conducted in the absence of the propylene glycol monostearate and glyceryl monostearate. Although Run 1 provided a low reading (indicating a product of a the, smooth, creamy consistency), sample instability is evidenced by the discrepancy in readings at 15, 45, 140 and 180 minutes. The product oi Run 7 is extremely stringy as evidenced by the high, short gel reading. Improved product stability imparted by the combination of glycol monostearate and propylene glycol monostearate is indicated by the small discrepancy between the original and subsequent short gel readings in Runs 2, 4, 5 and 6. The short gel readings of Run Sindicate that glyceryl monostearate per se does not provide a stable product. Runs 4, 5 and 6, which include additional dessert ingredients, provide stable products. Run 8 is similar to Run 3 in that it substantiates the necessity of propylene glycol monostearate to provide a stable product.

Example IH TABLE IV pi or time (percent) (minutes) Food product Marshallow (at 150 F.)-

Whipping cream Whipped to soft peak Whipped to hard peak Whipped to buttery stage Egg White (fresh) Egg White (30 grams) and sugar grams).

What is claimed is:

1. a method for objectively measuring the short gel characteristics of ductile compositions, said method comprising:

(a) providing a ductile composition mass;

(b) adhesively engaging the surface of at least a portion of said mass;

(c) withdrawing the adhesively engaged mass in the form of a filamentous mass at a constant speed;

(d) continually withdrawing the mass until the filamentous mass ruptures; and,

(e) ascertaining the short gel characteristics of the ductile composition by measuring the distance said filamentous mass has traversed until the rupture thereof.

2. The method according to claim 1 wherein the ductile composition is a food composition.

3. The method according to claim 2 wherein the composition is aerated.

Boiling water was added.

4. The method according to claim 1 wherein steps (a) through (e) are repeated at a subsequent time interval and ascertaining the short gel character stability of the ductile composition mass by comparing the diiference between the initial measurement thereof.

5. The method according to claim 4 wherein the prod not is a food composition.

6. The method according to claim 5 wherein the composition is aerated.

7. An apparatus for objectively measuring the short gel character of ductile compositions comprising a supporting member, a containing means provided on the supporting member for receiving and containing said composition, an adhesively engaging means carried by the supporting member adapted to adhesi-vely engage the surface of said compositions, a separating means adapted to separate the containing means and engaging means and a measuring device adapted to ascertain the degree of separation between the containing means and engaging means.

8. The apparatus according to claim 7 wherein the containing means and engaging means are separated by the separating means in a vertical direction.

9. The apparatus according to claim 8 wherein the separating means provides a constant speed of separation between said engaging means and said containing means.

10. The apparatus according to claim 9 wherein the separating means is provided with a means for quickly stopping the separation between the engaging and the containing means.

11 The apparatus according to claim 10 wherein the engaging means contains a substantially flat surface member adapted to adhesively withdraw at least a portion of the composition from said containing means.

12. The apparatus according to claim 11 wherein the measuring device provides a means of ascertaining the degree of separation resulting from initial contact of the adhesively engaging means with the ductile composition and that achieved upon rupture of the filamentous mass being withdrawn from the containing mass.

References Cited UNITED STATES PATENTS 2,756,587 7/1956 Doble 7364.4 2,866,334 12/ 1958 Rada et a1. 73-169 3,043,131 7/1962 Heneage 7364.4 3,169,395 2/1965 Enoch et al 73-169 FOREIGN PATENTS 733,686 10/1932 France.

812,256 3/ 1937 France. 1,211,821 3/1966 Germany.

LOUIS R. PRINCE, Primary Examiner JOSEPH W. ROSKOS, Assistant Examiner US. Cl. X.R. 73-169 

